Abstract

Cassava (Manihot esculenta Crantz) as food is still considered inferior by some people. Whereas cassava can be made a lot of delicious food. The weakness of efficiency and there are HCN content can be coped with processing the cassava to be tapioca. The main problem of tapioca is difficult to expand because of it doesn’t has gluten content. So that, it needs special physical and chemical treatment, hopefully the tapioca which is produced can expand well when it is used and the one way to make it by natural fermentation. The research was carried out on October 2009 until January 2010 at the laboratory of agricultural tecnology in UMM. This research was carried out in two stage, first stage was production of tapioca with 5 level fermentation and it was repeated 3 times. Second stage was applying all tapioca which was the result treatment of cake, there were concentration of tapioca fermentation (TKF) 100% and concentration of tapioca fermentation 50% were substituted on wheat 50%. Observation data which was produced on first stage would be analyzed by using statistic analysis and analysis de Garmo to know the best treatment. Then, on second stage would be analyzed by texture experiment, expand volume and organoleptic (taste, aroma, and appearance). The result the research showed that of natural fermentation treatment in production fermentation tapioca for 12 hours until 60 hours has the real influence in expand capacity. Beside that, it repaired the physical characteristic and chemical characteristic of tapioca because of natural fermentation treatment. Cake from fermentation tapioca is not diferent compare with cake from wheat.